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Shiitake and Spinach Stuffed Pork Tenderloin


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  • 2 T butter, divided
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • 2 cups finely chopped shiitake or other mushrooms
  • 1/3 cup dry sherry, divided (or 3 T wine vinegar)
  • 2 cups chopped fresh spinach
  • 1 ½ cups whipping cream, divided
  • 1 cup coarse fresh bread crumbs
  • Salt and pepper
  • 2 pork tenderloins, trimmed and butterflied



Step 1

In a large skillet, melt half of the butter over medium-high heat. Add onion, garlic and thyme; cook, stirring for 3 minutes or until softened. Transfer half to a bowl; set aside. Add mushrooms to skillet; cook, stirring for about 5 minutes or until mushrooms are browned. Add 2 T of the sherry and boil, scraping the skillet. Stir in spinach just until wilted. Transfer to a bowl, stir in ¼ cup of the cream and the bread crumbs. Season with salt and pepper. Let cool. Preheat oven to 375. Working with one tenderloin at a time, press flat and pound as necessary to make even thickness. Spread evenly with half of the stuffing. Starting at one long side, roll up tenderloin, jelly-roll style to enclose filling; tie or secure with skewers. Sprinkle with salt and pepper. In clean skillet, melt remaining butter over medium-high heat, brown each tenderloin on all sides. Transfer to shallow roasting pan, seam side down, and roast in oven for about 25 minutes or until just a hint of pink remains in pork. Tent with foil, let rest for 5 minutes. Meanwhile, add reserved onion mixture to skillet over medium heat; cook, stirring for 3 minutes or until browned. Add remaining cream and sherry. Boil gently, stirring often, for about 5 minutes or until reduced and thickened. Season with salt and pepper and keep warm. Slice pork into thick pieces and serve with sauce.

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